Ginger salmon cakes

Yield: 4 Servings

Measure Ingredient
1 \N Lemon
2½ teaspoon Grated Fresh Ginger
\N \N Salt and Pepper
5 tablespoons Oil
6 cups Watercress Leaves
1 \N Egg
15½ ounce Canned Salmon
1 \N Scallion; Chopped
2 tablespoons Chopped Fresh Parsley
1½ cup Dry Bread Crumbs (+3 Tablespoons)

Squeeze 1½ Tbs juice from lemon into small jar. Add ½ tsp ginger, ¾ tsp salt, ¼ tsp pepper. Shake until salt dissolves. Add 3 Tbs oil, shake to combine. Remove tough stems from watercress; divide leaves among 4 plates.

In large bowl, beat egg. Drain salmon, add to egg with remaining ginger, scallion, parsley, ½ cup bread crumbs, ½ tsp salt and ¼ tsp pepper.

Mix well and shape into 8 patties. In large non-stick frying pan, heat remaining oil over medium heat. Coat patties with remaining crumbs and cook until golden brown on both sides, 3 to 5 minutes.

Recipe by: Candy Valencia Posted to TNT - Prodigy's Recipe Exchange Newsletter by Karen Deck <kdeck@...> on Aug 8, 1997

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